Zucchini Artichoke Heart Frittatas

Ages ago, C & M Italian delicatessen, on Girard Avenue in La Jolla, made the best frittata sandwiches (zucchini or artichoke). I'm not the only person who misses the deli and the frittatas. Sure would love their recipe. Meanwhile, here's my not-so-shabby version.

There are a couple of ways you can approach this recipe. Make a thin frittata and top it with marinara & parm. Or make a sandwich patty. Or make chicken-nugget-sized patties and dip them in  the sauce.

If you have time, shred rather than chop the zucchini, sprinkle lightly with salt to leach out the excess liquid, and let drain for 20 minutes before adding to mix.

For extra crispiness, bread the patty with bread crumbs before sauteeing.

Zucchini Artichoke Heart Frittatas

Ingredients
2 medium zucchini
1/2 c marinated artichokes, chopped and drained
1/2 c. Italian bread crumbs
1 clove minced garlic
3 eggs
1/4 c. parmesan
1/4 t. crushed red pepper
2 T. milk
1/2 c. minced onion

Directions: Mix. Saute. Top or dip in a seasoned tomato sauce. Or stuff into a sourdough roll with a slice of provolone.